Corn, Cheddar and bacon soup recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 364 calories / serving
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161064 corn, cheddar and bacon soup HERO

Melt most of the butter in a large, heavy-based saucepan over a moderate heat. Sauté the onion for 4-5 minutes, stirring occasionally, until softened. Add all the sweetcorn save for a small handful (for garnishing) and stock and bring to the boil.

Reduce to a simmer and cook gently for 15 minutes. Remove from the heat and purée with a stick blender until smooth. Transfer back to the saucepan and adjust the seasoning as necessary.

Stir in the cream and some of the Cheddar, saving some for the garnish. Melt the remaining butter in a frying pan over a moderate-high heat, then sauté the chopped bacon for 2-3 minutes, tossing and stirring occasionally. Make sure the soup is hot, then ladle into mugs.

Garnish with tablespoons of the bacon, Cheddar and the reserved sweetcorn. Serve immediately.

See more cheddar recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


  • Ingredients

  • 40g butter
  • 1 onion, finely chopped
  • 4 rashers back bacon, finely chopped
  • 1l chicken stock
  • 400g canned sweetcorn, drained
  • 75g Cheddar, grated
  • 50ml double cream
  • salt
  • pepper
  • Energy 1510kj 364kcal 18%
  • Fat 29g 40%
  • Saturates 16g 79%
  • Sugars 4g 4%
  • Salt 2.9g 48%

of the reference intake
Carbohydrate 14.6g Protein 11.4g Fibre 2g


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